tortellini soup

Sausage Tortellini Soup

A rich, creamy Sausage Tortellini Soup crafted with seasoned sausage, hearty kale, and cheese-filled tortellini, brought together in a silky broth of cream and aromatic herbs. Ready in just 30 minutes, this comforting dish is ideal for busy weeknights or a cozy gathering.

Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• ½ teaspoon mustard powder
• 1 cup heavy cream
• 2 cups kale, chopped
• ½ teaspoon dried oregano
• 1 small yellow onion, diced
• ¼ teaspoon black pepper
• 1 pound ground Italian sausage (mild or hot)
• 3 tablespoons all-purpose flour
• 5 cups chicken broth
• Salt, to taste
• 3 cloves garlic, minced
• 1 pinch red pepper flakes
• 1 teaspoon dried basil
• 1 pinch cayenne pepper (optional)
• 1 teaspoon hot sauce
• 2 cups tortellini (approximately 10 oz., refrigerated or frozen)

Instructions

If using sausage links, remove and discard the casings. In a large pot set over medium-high heat, cook the sausage along with the diced onions. Stir occasionally, breaking the sausage into crumbles, and continue until the sausage is fully browned and the onions are soft, about 8–10 minutes. Drain excess fat.

Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.

Sprinkle in the flour and cook for 1–2 minutes, stirring continuously to eliminate the raw flour taste.

Incorporate the basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Mix thoroughly to evenly distribute the seasonings.

Pour in the chicken broth and gently scrape the bottom of the pot with a silicone spatula to deglaze. Slowly add the heavy cream, stirring as you pour. Bring the mixture to a gentle boil, then reduce to a simmer.

Add the chopped kale and tortellini. Let simmer for 3–5 minutes, or until the tortellini is tender. If your tortellini requires a longer cooking time, add it first and wait to add the kale during the final 5 minutes of simmering.

Taste and adjust seasoning with salt as needed, beginning with ¼ teaspoon.

Serve hot in bowls. Pairs well with cheesy garlic bread.

Chicken Tortellini Soup

A velvety, satisfying Chicken Tortellini Soup that’s perfect for weeknight dinners. This one-pot comfort dish combines tender shredded chicken, rich broth, and creamy herbs with pillowy tortellini for a hearty and flavorful experience—an excellent use of rotisserie chicken with minimal prep.

Time
Total Time: 35 minutes
Yield: Serves 4

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 tablespoon olive oil
• 1½ tablespoons all-purpose flour
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 1 small sweet onion, diced
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 garlic cloves, minced
• 1 cup milk or half and half
• 1 tablespoon unsalted butter
• 1½ cups cooked, shredded chicken
• 5 cups low-sodium chicken stock
• 8 ounces tortellini (dry or your preferred type)
• ½ teaspoon salt
• Fresh oregano and thyme, for garnish

Instructions

Set a large soup pot over medium heat. Add the olive oil and butter. Once the butter has melted completely, add the diced onion, chopped carrots, celery, minced garlic, oregano, salt, and pepper. Stir to combine and sauté for 5–6 minutes, or until the vegetables are tender.

Incorporate the shredded chicken into the pot. Cook for 1–2 minutes, stirring occasionally to combine flavors.

Pour in the chicken stock. Raise the heat and bring the soup to a boil, then reduce the heat to a gentle simmer. Add the tortellini and cook for 5 minutes, or according to package directions if using a different type.

While the tortellini cooks, add the milk and flour to a shaker cup or tightly sealed jar. Shake vigorously for at least 30 seconds to fully combine and eliminate lumps.

After 5 minutes of simmering the tortellini, slowly stream in the milk-flour mixture while stirring continuously. Return the soup to a low simmer and continue cooking for an additional 10 to 15 minutes, allowing the broth to thicken slightly.

Taste the soup and adjust the seasoning with extra salt and pepper, if needed.

Ladle into bowls and garnish with freshly chopped oregano and thyme. Serve immediately.

Creamy Tortellini Soup

This Creamy Tortellini Soup features tender cheese tortellini simmered in a delicately seasoned vegetable broth with aromatic herbs, fresh spinach, and sweet tomatoes. Enriched with Parmesan and cream, it’s a cozy, nutrient-rich meal that’s ready in under 30 minutes.

Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 8 ounces cheese tortellini (refrigerated variety)
• 1 tablespoon unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried basil
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 14.5-ounce can diced tomatoes
• 8 ounces tomato sauce
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1 onion, diced
• Salt and freshly ground black pepper, to taste
• 1 teaspoon Italian seasoning
• 1 1/2 cups fresh spinach leaves, packed
• 1/2 cup heavy cream or half and half

Instructions

In a Dutch oven or large saucepan, heat olive oil and butter over medium heat until melted. Add the diced onion and sauté for approximately 5 minutes, stirring occasionally, until softened.

Stir in the minced garlic and cook for an additional minute. Sprinkle in the flour and stir continuously for 1 minute to form a roux.

Gradually pour in the vegetable broth, followed by the diced tomatoes and tomato sauce. Mix in the Italian seasoning and dried basil. Season with salt and black pepper. Taste the broth and adjust seasoning as desired.

Bring the mixture to a gentle boil. Add the tortellini and cook for several minutes, just until the pasta becomes tender.

Remove the pot from the heat. Stir in the spinach, grated Parmesan cheese, and heavy cream until fully combined and the spinach is wilted.

Finish by folding in the fresh basil. Serve the soup warm.

Crockpot Tortellini Soup

This Crockpot Tortellini Soup is a warm, indulgent dish brimming with savory Italian sausage, tender cheese tortellini, and rich tomato broth. Enhanced with creamy Boursin cheese and spinach, it’s a set-it-and-forget-it comfort meal perfect for busy days or slow evenings.

Time
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 32 ounces chicken broth (4 cups)
• 18 ounces refrigerated cheese tortellini
• 5.2 ounces Boursin cheese (herb and garlic), cubed – or substitute with cream cheese*
• Salt and freshly ground black pepper, to taste
• 28 ounces canned diced tomatoes with juices
• 1 pound ground Italian sausage
• 10.75 ounces condensed tomato soup (1 can)
• 5 ounces frozen chopped spinach, thawed and well-drained

Instructions

In a large skillet over medium-high heat, brown the ground Italian sausage, using a wooden spoon to break it apart as it cooks. Once browned and fully cooked, drain off excess fat and transfer the sausage to the slow cooker.

Add the chicken broth, diced tomatoes with their juices, and the condensed tomato soup to the crockpot. Stir gently to combine.

Cover and cook on LOW for 4 to 5 hours.

After the initial cook time, stir in the cubed Boursin cheese, refrigerated tortellini, and well-drained spinach. Cover and switch the heat to HIGH, cooking for an additional 15 to 25 minutes, or until the tortellini is tender and the cheese is fully melted and incorporated.

Taste the soup and adjust seasoning with salt and pepper as needed before serving.

Tomato Tortellini Soup

A cozy and velvety Tomato Tortellini Soup made with crushed tomatoes, aromatic herbs, and tender cheese tortellini simmered in a rich, creamy broth. Finished with fresh basil and optional Parmesan, it’s a satisfying meal ready in under 30 minutes.

Time
Prep Time: 10–15 minutes
Cook Time: 15–20 minutes
Total Time: 25–35 minutes
Servings: 4

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 tablespoon balsamic vinegar
• ½ cup fresh basil leaves, thinly sliced (plus more for garnish)
• ½ cup heavy cream
• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter
• ¼ teaspoon freshly ground black pepper
• 1 (14-ounce) package cheese tortellini (fresh or frozen)
• 2 bay leaves
• 4 cups (32 ounces) low-sodium vegetable or chicken broth
• 1 (28-ounce) can crushed tomatoes
• Grated or shredded Parmesan cheese, for garnish (optional)

Instructions

In a Dutch oven set over medium heat, melt the butter. Add the diced onion, minced garlic, salt, and black pepper. Sauté, stirring occasionally, until the onions are soft and fragrant, about 6 minutes.

Deglaze the pot with balsamic vinegar, stirring to combine.

Add the crushed tomatoes, broth, heavy cream, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Simmer for 5 minutes to allow the flavors to meld.

Add the cheese tortellini to the pot and continue to simmer until the pasta is cooked through—approximately 5–6 minutes (check doneness at 3 minutes if using fresh tortellini).

Remove the pot from the heat. Discard the bay leaves and stir in the sliced basil.

Ladle the soup into serving bowls and garnish with additional basil and Parmesan cheese, if desired.

Cheese Tortellini Soup Recipe

This comforting Cheese Tortellini Soup brings together savory Italian sausage, tender vegetables, and cheese-stuffed tortellini simmered in a rich tomato-based broth. Finished with wilted greens and a touch of parmesan, it’s a satisfying weeknight dinner with bold, Italian-inspired flavor.

Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings

Recipe Info
Cuisine: Italian-Inspired
Category: Soup

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 teaspoon Italian seasoning
• 2 cups fresh spinach or kale, roughly chopped
• 1 jar Primal Kitchen Vodka Sauce*
• 1 tablespoon butter (or plant-based alternative)
• 5 cups chicken broth
• 2 carrots, peeled and chopped
• 2 teaspoons minced garlic
• ½ sweet yellow onion, minced
• 2 celery stalks, sliced
• 1 pound sweet Italian sausage
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• Freshly grated Parmesan cheese, for garnish

Instructions

Heat a large Dutch oven over medium-high heat. Add the Italian sausage and use a wooden spoon or spatula to break it into small pieces. Cook until fully browned, then drain excess fat if necessary.

Add the butter to the pot and let it melt. Stir in the garlic, onion, chopped carrots, and sliced celery. Season with salt, pepper, and Italian seasoning. Sauté the vegetables for 3–4 minutes, stirring occasionally until slightly softened.

Gradually pour in the vodka sauce followed by the chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Let it simmer for 3–5 minutes, allowing the flavors to meld. Taste and adjust seasonings as needed.

Add the cheese tortellini and chopped spinach or kale. Stir everything together and continue to simmer for an additional 3–5 minutes, or until the tortellini is fully cooked and the greens have wilted.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot.

Italian Sausage Tortellini Soup

This hearty Italian Sausage Tortellini Soup features bold sausage, tender cheese tortellini, and a creamy tomato broth enriched with aromatics and optional baby spinach. With minimal prep and rich, comforting flavor, it’s a weeknight-ready meal on the table in just 40 minutes.

Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Recipe Info
Cuisine: Italian-Inspired
Category: Soup

Ingredients

• 2 sticks celery, finely chopped
• 2 generous cups refrigerated cheese tortellini
• 2 tablespoons all-purpose flour
• 1 (28-ounce) can diced tomatoes with juices
• 4 cups chicken broth
• 1/2 medium onion, finely chopped
• 1 cup heavy or whipping cream
• Salt and black pepper, to taste
• 16 ounces Italian sausage (ground or removed from casings)
• 1/4 teaspoon Italian seasoning
• 2 cups packed baby spinach (optional)
• 3–4 cloves garlic, minced

Instructions

In a large soup pot over medium-high heat, add the sausage meat. Cook, stirring occasionally, for 7–10 minutes, or until the sausage is browned throughout.

Transfer the browned sausage to a plate lined with paper towels, leaving about one tablespoon of rendered fat in the pot. Drain any excess.

Add the chopped onion and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the flour and minced garlic. Cook for 1 minute, stirring constantly to form a light roux.

Slowly pour in the chicken broth, whisking or stirring to fully dissolve the flour mixture.

Add the diced tomatoes with their juices and the Italian seasoning. Return the cooked sausage to the pot and increase heat to bring the soup to a gentle boil.

Once boiling, add the tortellini. Reduce the heat to maintain a gentle simmer and cook for 5 minutes.

Pour in the cream and continue to simmer for another 5 minutes, allowing the flavors to blend and the broth to thicken slightly.

Add the spinach (if using) and stir until wilted. Season to taste with salt and freshly ground black pepper.

Ladle into bowls and serve warm.

Spinach-Tortellini Soup

This quick and flavorful Spinach-Tortellini Soup combines tender cheese tortellini, vibrant baby spinach, and fire-roasted tomatoes in a seasoned vegetable broth. A Parmesan rind enriches the broth with depth, making this a comforting vegetarian soup ready in just 15 minutes.

Time
Active Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 (15-ounce) can no-salt-added fire-roasted tomatoes, undrained
• 1 tablespoon tomato paste
• 1 (3-inch) Parmesan rind (about 1 ounce)
• 1 (10-ounce) package refrigerated cheese tortellini
• 1 (5-ounce) package baby spinach
• ¼ teaspoon salt
• ½ cup dry white wine
• 2 teaspoons Italian seasoning
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic
• 1½ cups chopped yellow onion
• 4 cups lower-sodium vegetable broth
• 2 tablespoons extra-virgin olive oil

Instructions

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 4 minutes, stirring occasionally, until translucent.

Add the minced garlic, Italian seasoning, and crushed red pepper. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the tomato paste and cook for another minute, ensuring the vegetables are evenly coated.

Pour in the white wine and cook for about 2 minutes, stirring occasionally, until the wine reduces by half.

Add the vegetable broth, fire-roasted tomatoes (with their juices), Parmesan rind, and salt. Bring the mixture to a boil over medium-high heat.

Stir in the cheese tortellini and cook according to package directions, usually 3 to 5 minutes, stirring gently to prevent breaking the pasta.

Remove the pot from heat. Add the baby spinach and stir just until wilted, about 1 minute.

Discard the Parmesan rind. Serve the soup hot.

Tuscan Tortellini Soup

A hearty and comforting Italian-inspired soup, this Tuscan Tortellini Soup blends tender cheese-filled pasta, savory sausage, and vibrant greens in a tomato-rich broth finished with cream and parmesan.

Time
Servings: 8
Prep: 20 minutes
Cook: 4 hours, 40 minutes
Total: 5 hours

Recipe Info
Cuisine: Italian
Category: Soup

Ingredients

• 2 cups kale, roughly chopped
• 1 teaspoon dried oregano
• 2 tablespoons extra virgin olive oil
• 1/2 cup heavy cream
• One (9-ounce) package cheese tortellini
• 1/4 teaspoon freshly ground black pepper
• 1 medium yellow onion, finely chopped
• One (6-ounce) can tomato paste
• 1 1/2 pounds chicken and feta sausage, roughly chopped
• 1/3 cup parmesan cheese, grated
• Three (28-ounce) cans crushed tomatoes
• 6 cups chicken stock
• 1 teaspoon salt
• 1 tablespoon garlic, minced
• 1 teaspoon fresh basil, finely chopped

Instructions

Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for approximately 3 minutes until aromatic and softened.

Incorporate the sausage into the pan and continue to cook for an additional 2 minutes, allowing it to brown slightly. Stir in the minced garlic and cook for another 30 seconds, then remove the mixture from heat.

Transfer the sausage and onion mixture to a 6-quart slow cooker. Stir in the crushed tomatoes, tomato paste, chicken stock, basil, oregano, salt, and black pepper. Cover with the lid and cook on high for 3 1/2 to 4 hours.

Add the tortellini to the slow cooker and continue cooking for 20 minutes, or until the pasta is tender.

Stir in the kale, heavy cream, and grated parmesan cheese. Let the soup cook for an additional 10 minutes, allowing the flavors to meld and the greens to wilt.

Adjust seasoning to taste before serving.

Slow Cooker Tortellini Soup

A rich, creamy, and satisfying one-pot meal, this Slow Cooker Tortellini Soup delivers deep flavor with minimal effort. Ideal for busy weeknights, it combines hearty sausage, tender vegetables, and cheese-filled pasta in a velvety broth enriched with cream and finished with a touch of red wine vinegar.

Time
Servings: 6
Prep: 10 minutes
Cook: 3 hours 20 minutes
Total: 3 hours 30 minutes

Recipe Info
Cuisine: Italian
Category: Soup

Ingredients

• 2 garlic cloves, minced or finely grated
• ½ teaspoon kosher salt
• 1 pound bulk ground sweet Italian sausage (or ground Italian chicken sausage)
• 1 tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 2 teaspoons no-salt added Italian seasoning
• ½ cup cream
• 1 onion, chopped
• 2 cups chopped carrot
• 6 cups chicken stock
• 1 (10-ounce) package fresh cheese tortellini
• 1 teaspoon olive oil
• 1 (15-ounce) can crushed tomatoes
• 2 cups baby spinach

Instructions

Slow Cooker Method

Warm a medium skillet over medium heat. Add olive oil and the chopped onion; sauté for 2–3 minutes, stirring occasionally, until slightly softened.

Add the sausage to the pan, breaking it up with a spoon. Cook until browned and cooked through, about 3–5 minutes. Drain any excess fat if needed.

Stir in the garlic, Italian seasoning, and tomato paste. Cook for 1 minute, stirring continuously to coat the sausage mixture.

Transfer the sausage mixture to a 6-quart slow cooker. Add the crushed tomatoes, chopped carrots, chicken stock, and salt. Stir well to combine.

Cover and cook on high for 3–4 hours (or on low for 5–6 hours), until the carrots are fork-tender.

Switch the slow cooker to high if not already set. Stir in the tortellini, then cover and cook for an additional 5–15 minutes, until the pasta is fully cooked. Timing may vary depending on your slow cooker; begin checking at the 5-minute mark.

Once the tortellini is done, uncover and add the baby spinach, cream, and red wine vinegar. Stir to combine and allow the spinach to wilt. Taste and adjust seasoning as desired.

Stovetop Method

Heat a large pot or Dutch oven over medium heat. Add olive oil and onion; cook for 2–3 minutes, stirring occasionally.

Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 3–5 minutes. Drain excess fat if preferred.

Add garlic, Italian seasoning, and tomato paste. Stir and cook for 1 minute to develop the flavors.

Pour in the crushed tomatoes, carrots, chicken stock, and salt. Stir to combine, cover, and bring to a boil.

Reduce the heat to a simmer and cook, covered, until the carrots are tender, about 15 minutes.

Add tortellini and cook uncovered for 5–15 minutes, or until the pasta is done, per package instructions.

Remove from heat. Stir in the spinach, cream, and red wine vinegar. Adjust salt and seasoning if necessary.

Beef Tortellini Soup

This comforting and creamy Beef Tortellini Soup features hearty ground beef, savory tomato broth, tender cheese tortellini, and a touch of cream. It’s a warm and satisfying dish ideal for cold days or anytime you’re craving a wholesome, one-pot meal. Includes stovetop and slow cooker methods.

Time
Servings: 6
Prep Time: 5 minutes

Recipe Info
Cuisine: Italian-American
Category: Soup

Ingredients

• 9 ounces cheese-filled tortellini
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 3/4 cup heavy cream
• Salt and pepper, to taste
• 1 14.5-ounce can diced tomatoes, undrained
• 1 1/2 teaspoons Italian seasoning
• 1 medium onion, finely chopped
• 3 1/2 cups beef broth (add more if desired)
• 8 ounces tomato sauce
• Grated parmesan cheese and fresh basil, for garnish (optional)
• 1 1/2 pounds ground beef

Instructions

Stovetop Method

Heat a large Dutch oven or heavy-bottomed pot (5- to 6-quart) over medium-high heat. Add olive oil, then sauté the chopped onion and minced garlic for 2–3 minutes, until fragrant.

Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked through. Drain excess grease from the pan.

Season the beef with Italian seasoning, salt, and pepper. Stir in the beef broth, diced tomatoes (with liquid), tomato sauce, and tomato paste. Combine thoroughly and bring the soup to a boil.

Reduce the heat to low and simmer the soup for 20–25 minutes, allowing the flavors to meld and the beef to tenderize.

Stir in the heavy cream and continue simmering for an additional 2–3 minutes until slightly thickened.

Add the tortellini and cook according to package instructions, typically 8–10 minutes, or until the tortellini are tender and float to the surface.

Ladle the soup into bowls and garnish with grated parmesan and fresh basil if desired.

Slow Cooker Method

In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking for 2–3 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.

Transfer the cooked beef mixture to a slow cooker. Add Italian seasoning, salt, pepper, beef broth, diced tomatoes, tomato sauce, and tomato paste. Stir well to combine.

Cover and cook on LOW for 5–6 hours.

About 20–30 minutes before serving, stir in the heavy cream and tortellini. Cover again and cook until the tortellini are tender.

Serve hot, garnished with parmesan and basil if desired.